Classic Roasted Squash
Side50 min4 servingsEasyAbout this recipe
Simple, golden, and deeply caramelized — this classic roasted squash recipe brings out the natural sweetness of butternut or acorn squash with just a handful of pantry staples. Tossed in olive oil, seasoned simply, and roasted at high heat until tender inside and beautifully browned on the edges. A foolproof side dish that pairs with almost anything and never goes out of style.
Instructions
- 1
Preheat your oven to ![425°F]. Position a rack in the center of the oven. Line a large baking sheet with parchment paper or leave it unlined for better browning.
- 2
Peel the butternut squash using a sturdy vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut the butternut squash into roughly 1-inch cubes — try to keep them uniform so they cook evenly.
- 3
Add the butternut squash cubes to a large mixing bowl. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, garlic powder, and paprika (if using). Toss well until every piece is evenly coated.
- 4
Spread the butternut squash in a single layer on the prepared baking sheet. Make sure the pieces are not touching or overlapping — crowding causes steaming instead of roasting and prevents browning. Use two baking sheets if needed.
- 5
Roast in the preheated oven for 20 minutes. Then, using a spatula, flip the butternut squash pieces to expose the other side.
- 6
If using fresh thyme, scatter it over the butternut squash now. If using butter, dot the small pieces over the butternut squash. Return to the oven and roast for another 12–15 minutes, until the butternut squash is fork-tender and the edges are deeply golden and caramelized.
- 7
Remove from the oven and taste for seasoning. Adjust kosher salt and black pepper as needed. Transfer to a serving platter, garnish with fresh parsley if desired, and serve immediately.
